Description
Indulge in the rich flavors of a Moist Autumn Pumpkin Loaf, blending cinnamon, nutmeg, and ginger for an aromatic fall treat. Perfectly aligned with Cake Recipes UK, this Pumpkin Gingerbread Loaf Cake radiates warmth and nostalgia, making it a staple in any autumn baking repertoire, and a delight to share at gatherings or as a comforting everyday indulgence.
Ingredients
Scale
- 200 g Light brown soft sugar
- 100 g Vegetable oil
- 3 Eggs large
- 200 g Pumpkin puree
- 225 g Self raising flour
- ¼ tsp Bicarbonate of soda
- 2 tsp Cinnamon
- 1 tsp Mixed spice
- ¼ tsp Nutmeg
- ¼ tsp Ground ginger
- 90 g Butter unsalted, softened
- 90 g Icing sugar
- 180 g Full fat cream cheese
- ¼ tsp Vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together the light brown sugar and vegetable oil until combined. Add eggs one at a time, beating well.
- Stir in pumpkin puree until smooth. Sift in flour, bicarbonate of soda, and spices, folding until batter is lump-free.
- Pour batter into a greased loaf pan and bake for 50-60 minutes until a toothpick comes out clean.
- Allow the loaf to cool in the pan for 10 minutes before transferring to a cooling rack.
- For frosting, beat unsalted butter and icing sugar until fluffy. Add cream cheese and vanilla extract, mixing until smooth.
- Spread frosting over cooled loaf, garnish as desired, and serve.
Notes
- All ingredients should be at room temperature.
- Avoid over-mixing to prevent a dense loaf.
- Adjust spice levels to suit personal taste.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 24 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
Keywords: Pumpkin Loaf Cake, Pumpkin Bread, Autumn Baking, Spiced Loaf